This pico de gallo was included in the three meat chili nachos we had a couple of nights ago.  Feel free to sprinkle it on top of your nachos or have it with tortilla chips.  Yum!

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Ingredients:

• 1 tomato, chopped
• 1 jalapeno pepper, seeded and finely chopped (I left some seeds in for heat)
• 1/4 of a small sweet onion, finely chopped
• handful of cilantro (depending on how much or how little you like in your salsa), chopped
• 1 teaspoon of lime juice (or more if you like a stronger lime flavor)
• a drizzle of olive oil
• salt and pepper to season

Preparation:

In a medium bowl combine tomato, pepper, onion, cilantro, lime juice, olive oil, salt and pepper.  Mix well.  Cover and refrigerate for 30 minutes.  Check for seasoning before serving.